Spiced Brussels Sprout Dal with Crispy Shallots

Ingredients

• 500 g Brussels sprouts, trimmed and quartered
• 250 g red split lentils, rinsed
• 900 ml vegetable stock
• 400 g tinned chopped tomatoes
• 1 medium onion, finely diced
• 4 garlic cloves, finely grated or crushed
• 3 cm fresh ginger, finely grated
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 3 tbsp coconut oilor neutral vegetable oil
• 2 tsp fine salt
• 3 banana shallots, peeled and thinly sliced into rings
• 1 tsp black mustard seeds
• 2 dried red chillies, broken in half
• 15 g fresh coriander, leaves roughly picked (optional)
• 1 lemon, cut into wedges, to serve

Contains: nuts, mustard.

Method

1. Heat 2 tablespoons of the coconut oil in a large, deep saucepan or casserole over a medium heat. Add the diced onion with a pinch of salt and cook for 5 to 6 minutes until soft and beginning to turn golden at the edges.About 6 min
2. Add the garlic and ginger and cook for 1 minute, stirring constantly so they do not catch. Add the turmeric, cumin and ground coriander and stir for 30 seconds — the spices will smell fragrant and darken slightly.About 2 min
3. Tip in the rinsed lentils and stir to coat them in the spiced oil. Pour in the chopped tomatoes and vegetable stock, add 1.5 teaspoons of the salt and stir everything together. Bring to a strong simmer, then reduce the heat to medium-low.About 3 min
4. Add the quartered Brussels sprouts to the pot, pushing them down into the lentils. Cook uncovered for 15 to 18 minutes, stirring every few minutes, until the lentils have broken down into a thick, porridge-like consistency and the sprouts are tender when pierced with a knife. If it thickens too much before the sprouts are done, add a splash more stock or water. Stir in the garam masala and taste for seasoning.About 18 min
5. While the dal is cooking, make the tarka. Heat the remaining 1 tablespoon of coconut oil in a small frying pan over a medium-high heat. Add the shallot rings and fry, stirring frequently, for 6 to 8 minutes until they are golden and crisp. Remove with a slotted spoon and drain on kitchen paper. In the same hot oil, add the mustard seeds and dried chillies. They will crackle and pop within 30 seconds. Immediately remove the pan from the heat.About 10 min
6. Ladle the dal into bowls, spoon the mustard seed and chilli oil over the top, then pile on the crispy shallots and fresh coriander if using. Serve immediately with lemon wedges for squeezing over and flatbreads or rice alongside.